You will need
    • 2 tbsp. red rice;
    • 2 large carrots;
    • 0.5 kg of mutton;
    • Zira;
    • dried barberries;
    • turmeric;
    • pepper curry;
    • salt;
    • 1 whole head of garlic;
    • 1 medium onion;
    • 200 g sheep's tail fat;
    • vegetable oil;
    • water;
    • cauldron;
    • grill;
    • a warm blanket.
Instruction
1
Red rice rinse well, cover with water. Clean carrots, shred into strips. Do the same with onions. Mutton and sheep's tail fat is cut into small pieces.
2
Prepare grill. Kindle the coals and the wood, wait until they burn out and start to smolder. After you put it on the coals of the cauldron.
3
When it warms up, pour in a little vegetable oil. Then add the fat-tail. It should melt almost completely. The remaining cracklings with a slotted spoon, remove from boiling oil.
4
Then lower the meat into the cauldron. Fry need until Golden brown. The better you fry the lamb, the richer will get the color of the palov.
5
The next step is to mix in a cauldron with meat onion, after five minutes add the carrots. When vegetables will flounder, season with spices: a dash of turmeric, cumin, curry, barberry, salt to taste.
6
Then put the meat and vegetables a head of garlic. To divide it into cloves and clean is not necessary. Pour some water and cover.
7
When the water is almost all evaporated, remove from a pan the garlic. But do not throw away, it is still useful. Drain the rice water and pour it to the meat. Stir is in any case not necessary.
8
Pour in pilaf 4 cups of water. Taste if more salt, add more. Next cover with a flat ceramic plate, slightly smaller in diameter than the cauldron, and top – cover.
9
After 20-25 minutes, open the dish – the rice should absorb all the water. Gently make a small dimple in the rice and immerse it in the head of garlic. Cover the pilaf dish and cover again.
10
Set aside a cauldron with coals and well wrap him in a blanket. Until cooked risotto should be warm for another 15-20 minutes. Before serving mix well the rice with the meat.
11
In addition to pilaf is usually served with a salad of fresh tomatoes and onions, lightly seasoned with vegetable oil.